Coconut Banana Chocolate Chip Muffins
11.30.11
Back as promised with one of my new favorite Paleo muffin recipes. But a warning….these are addicting! I have found myself eagerly waiting the banana’s to ripen just so I can make another batch of these muffins. Like I said they are addicting! And they even get better the next day….if that’s even possible. If you want to hold off on eating the whole batch right out of the oven, they freeze nicely. That way you can enjoy them another day.
I’m going to keep this short as I am a tired and busy girl trying to get ready for two little girls big 4th birthday party that is quickly approaching. I feel like my list of “to do’s” is growing while my days to do it all is shortening. That seems to always happen, right? I’ll be sure to share the big event over on the kids side of the blog so stay tuned. I’ll be back next week so have a wonderful rest of your week and a fabulous weekend!
Coconut Banana Chocolate Chip Muffins
6 eggs
1/3 cup canned coconut milk
1 tablespoons maple syrup (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin
Instructions:
Preheat oven to 400. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract. Whisk to combine and set aside.
Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients. Whisk vigorously until no lumps remain. Stir in melted coconut oil until well combined. Fold in banana and chocolate chips until incorporated.
Using a large ice cream scoop, add one level scoop to each muffin cup. Sprinkle each muffin with a few additional chocolate chips. Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently. Once baked, cool for 10 minutes.
Serve and enjoy!
Note: I recommend you keep these in a air-tight container and store in the refrigerator to keep fresh longer. When ready to heat just heat up and enjoy.
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I love the brown paper muffin liners you used in this post. Did you buy them somewhere or make them yourself?
I love your blog. Great recipes and nicely styled photos.
These muffins look so delicious! Love this idea
Wow- so many great flavors all in one muffin
What a delicious idea
Ive just bookmarked to try out tomorrow. Thanks! Belle
Can you substitute normal flour for the coconut flour?
Hi Ashley,
I wouldn’t recommend substituting regular flour. Coconut flour is a really dense flour so you don’t have to use as much in a recipe. Also, when baking with coconut flour you use a large egg ratio. I will search around and see if I can find a alternative so you can try. I’ll email you.
Thanks for stopping by.
Heather
Hi there! I was just wondering a similar thing as Ashley (except I was wondering about Almond Meal or Flax Meal, rather than regular flour). But if coconut flour is something you use regularly, maybe I should just buy some and make more recipes with it. Thanks!!
Just re-read my comment and I don’t think I conveyed the idea that I’d love to hear back from you, to see if you think almond or flax meal would work. If not, do you use coconut flour for several different recipes? If the latter is the case, I may just have to buy myself some. Thanks!
Hi Randa,
Almond flour is quite oily and doesn’t absorb anything compared to coconut flour. I wouldn’t recommend substituting the coconut flour with the almond flour in this recipe just due to the differences between the two flours. As we all know baking is such a science, you really have to have the right amounts of things to make it work. Coconut Flour is really great, tricky to work with but great. It’s packed with protein and fiber and low in carbs. I would recommend giving coconut flour a try. Brand I would recommend is Wilderness Family Naturals
I hope this helps Randa and thanks for stopping by.
Heather
These look fantastic! I’m going to bookmark this and give it a try! Thanks!
I made these this morning – YUM! No need to wait for bananas to ripen if you have some frozen ones stashed away for smoothies. I heated a bunch of frozen chunks until they were thawed and used them. Anyway, these are DELICIOUS! The only substitutions I made were using unsweetened vanilla almond milk and nine drops of vanilla stevia. Thanks for a wonderful recipe.
I have these in the oven right now! Could you please provide a source for the brown muffin wrappers in the photo? Thanks!
Hi Sarah, you can find the muffin wrappers at King Arthur Flour or even on Amazon. Just look for tulip brown muffin cups. Hope you enjoy the muffins.
Thanks!
MD
I just want to say that I made these today and they are fantastic. I love that they fit into my primal lifestyle. (which is new btw) Healthy, delicious and they made my house smell heavenly.
THANK YOU!
I just made these and you are right – they are addicting! I froze most of them so I wouldn’t be tempted to eat the whole batch. The only think I did different was use honey instead of maple syrup. Thanks for the recipe!
Baked these tonight and they were pretty delicious! My son loved them. I forgot to add the cinnamon so sprinkled it on top, it definitely taste much more yummy with it! Thanks for sharing!
Hi there!
I just stumbled into your site today while looking for paleo banana muffins!
I just made these and they are yummy… But a little salty:( I followed the recipe except that I substituted unsweetened almond milk for coconut milk. Any ideas why they are salty? This is my first experience baking with coconut flour!
Thanks!
Hi Jessica,
Sometimes unsweetened almond milk from the cartons have salt added to them so that might have caused the muffins to be more salty.
These are DELISH!!! Thank you!!!
These were terrific! I made them this afternoon and my pickiest child thought they were delicious. Thank you for the recipe!
Thanks for sharing your recipe — these look delicious! I’ve never used coconut flour before but I’m excited to try it.
Do you use canned coconut milk or the kind from the carton?
Hi Nerisca, Use canned coconut milk for this recipe. Thanks for asking too, made changes to recipe.
I would love to try this recipe but my health food store don’t sell coconut flour. What can I use instead?
Jessica (#17) mentioned that her batch of muffins tasted salty. I haven’t made this recipe yet.
However I couldn’t help noticing the amount of baking soda and baking powder that was used. In my experience, those ingredients taste salty. Hence, usually when a baking recipe indicates that salt is needed in addition to soda/powder, I leave it out.
Hi Ruth,
Do you have access to almond flour? If so I would suggest trying the Almond Banana Chocolate Muffin recipe. Head over the breakfast archives and scroll down. They are towards to middle/end.